We, the winemakers, carefully pick herbs and citrus fruits in our own gardens and neighboring farms during the summer in Provence. We also use absinthe, Aesop, sage, rosemary, Seville oranges with their gentle bitterness and sweetness, a touch of bergamot, and hops. We steep these plants in fruit juice and alcohol, slowly infusing their aromas. From our vineyards, we harvest Grenache Noir and Mourvedre grapes, basking in the Mediterranean sun and fully ripened. The beautifully colored juice extracted using the saignée method is transformed into a fine rosé wine at the Azur distillery.

Fermentation begins gently and naturally.
The liquor is tasted (many times) and watched until the balance of sugar and alcohol is achieved. When that time comes, a homemade distilled spirit made from infused plant parts is added to stop the fermentation. The remaining juice is gently infused into the finished liqueur, allowing it to age while developing an even deeper aroma. Finally, it is exquisitely blended with the previous year's bonbons. This is how a drop is born, with the color of a sunset and a concentrated, rich aroma.